Chocolate kiss cake with apricots

Name: Chocolate kiss cake with apricots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 Eggs (size M); 125 g Sugar; 2 packages Vanillin sugar; 75 g Flour; 2 TABLESPOONS Cocoa powder; 25 g Cornstarch; 2 TEASPOONS Baking Powder; 14 Apricots; 3 sheets white gelatine; 12 small, dark chocolate foam kisses (à approx. 7 g); 300 g Schmand; 2 TABLESPOONS Lemon juice; 700 g Whipped cream; 12 Chocolate rolls to decorate; 7-10 Tbsp Cocoa; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

3 Eggs (size M)
125 g Sugar
2 packages Vanillin sugar
75 g Flour
2 TABLESPOONS Cocoa powder
25 g Cornstarch
2 TEASPOONS Baking Powder
14 Apricots
3 sheets white gelatine
12 small, dark chocolate foam kisses (à approx. 7 g)
300 g Schmand
2 TABLESPOONS Lemon juice
700 g Whipped cream
12 Chocolate rolls to decorate
7-10 Tbsp Cocoa
baking paper

Directions

1
Separate eggs, beat egg whites with 3 tbsp. cold water until stiff. Sprinkle 100 g sugar and 1 packet of vanilla sugar. Beat the egg yolks one after the other. Mix flour, 2 tbsp. cocoa, 25 g starch and baking powder, sieve onto the egg yolks and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Take out and let cool down. Remove the baking paper from the sponge cake. Cut the sponge in half horizontally and place a cake ring around the bottom. Wash the apricots and grate them dry. Halve 13 pieces and stone them. Soak gelatine in cold water. Carefully separate the waffles of the meringue kisses and put them aside for decoration. Stir together the mousse, sour cream, lemon juice and 25 g sugar. Squeeze the gelatine and dissolve at low heat. Stir into the chocolate kiss sour cream mixture and chill. Whip 300 g cream until stiff and fold into the chocolate kiss sour cream mixture. Cover the base with the halved apricots with the curvature upwards, add the chocolate kiss cream mixture and smooth it down. Place the second cake base on top, chill for about 2 hours. Whip 400 g cream and 1 packet of vanilla sugar until stiff.
3
Stir together the mousse, sour cream, lemon juice and 25 g sugar. Squeeze the gelatine and dissolve at low heat. Stir into the chocolate kiss sour cream mixture and chill. Whip 300 g cream until stiff and fold into the chocolate kiss sour cream mixture. Cover the base with the halved apricots with the curvature upwards, add the chocolate kiss cream mixture and smooth it down. Place the second cake base on top, chill for about 2 hours. Whip 400 g cream and 1 packet of vanilla sugar until stiff. Fill 6-7 tbsp. cream into a piping bag with star-shaped spout. Spread the rest of the cream all around the cake. Spread 12 meringue wafers in a circle on the cake. Spray 12 cream tuffs on top. Cut the remaining apricot into slices and arrange in the middle of the cake. Decorate the cream tuffs with chocolate rolls. Dust the edge of the cake with cocoa
4
Fill 6-7 tbsp. cream into a piping bag with star-shaped spout. Spread the rest of the cream all around the cake. Spread 12 meringue wafers in a circle on the cake. Spray 12 cream tuffs on top. Cut the remaining apricot into slices and arrange in the middle of the cake. Decorate the cream tuffs with chocolate rolls. Dust the edge of the cake with cocoa
5
Preparation time approx. 1 1/2 hours. waiting time approx. 3 hours